Nourish: Egg Drop Ankake Soba
January 25, 2026
January has felt like the longest month and there are days when all you want is a single bowl that feels steady and restorative. This egg drop ankake soba is comforting, built on a simple dashi base thickened just enough to coat the soba noodles. You can also make this with udon. The egg is added at the very end, turning the heat off and letting soft ribbons form in the residual warmth. It’s light, savoury, and grounding, perfect on its own or as a gentle reset meal.
Ingredients
- 500 milliliters of dashi
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sake
- 1 to 1½ teaspoons of potato starch mixed with 1 tablespoon cold water
- 1 egg, lightly beaten
- 1 portion dried soba noodles
- Spring onions, thinly sliced
*Serves 1
Steps
- Bring the dashi to a gentle simmer in a small saucepan. Add the soy sauce, mirin, and sake, adjusting to taste.
- Stir in the potato starch slurry and cook gently, stirring, until the broth thickens and becomes glossy.
- Turn off the heat, then slowly pour in the beaten egg in a thin stream, stirring gently to create soft ribbons that cook in the residual heat.
- Cook the soba separately according to the package instructions, then drain well.
- Place the noodles into a serving bowl and pour the thickened egg drop broth over the top. Finish with sliced spring onions and serve immediately.
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